These are the cookies I made for the Bake for Their Sake auction and you just need to make them. Imagine a soft and chewy chocolate cookie with salty chopped nuts and toasted mini marshmallows on top. C’mon, right?

I can’t believe it, but a man I’ve never met bought these cookies for $155. That money was then donated to Echoing Good. I was speechless and thrilled.

I made a big batch of these guys and the majority went to the generous donor, but I also mailed some to a few good friends for their love and support. These cookies are just meant for sharing with your favorite people. I wish I could hand one to you, too. Right through the screen. Until technology catches up with my cookie dreams, I guess I’ll have to settle on sharing the recipe.

Rocky Road Cookies

Use the best quality chocolate you can find for one of the greatest cookies you’ll ever have. I used Callebaut semi-sweet chocolate for chopping, Ghirardelli 60% bittersweet chocolate chips and Scharffen Berger cocoa. A serrated knife works wonders for chopping chocolate.

Ingredients

12 ounces semi-sweet chocolate, chopped

1 cup granulated sugar

4 1/2 tablespoons unsalted butter

5 ounces chocolate chips

1/3 cup all-purpose flour

3 tablespoons cocoa powder

1/2 teaspoon coarse sea salt

3/4 teaspoon baking powder

3 large eggs

2 teaspoons vanilla extract

2 1/2 cups chopped salted and roasted deluxe mixed nuts

mini marshmallows (5 per cookie)

Instructions

Preheat oven to 350 degrees.

Melt chopped semisweet chocolate, sugar and butter in a double boiler over simmering water until mixture is mostly melted. Stir until the mixture is completely melted and cool to room temperature.

In a small mixing bowl, combine flour, cocoa, salt and baking powder. Whisk to combine.

In a large mixing bowl, lightly whisk the eggs and vanilla. Slowly pour the cooled chocolate mixture into the eggs in three additions, stirring between each addition.

Stir the flour mixture into the chocolate batter just until combined, then stir in the mixed nuts and chocolate chips.

Place tablespoons of cookie dough (I used a large cookie scoop) on a baking sheet lined with silpats or parchment, leaving room for them to spread, 9 cookies per sheet. Top each cookie with 5 mini marshmallows, pressing them into the middle of the mound of dough lightly. Use only the middle baking rack for these cookies, they have a tendency to burn on the lower rack.

Bake for approximately 10 minutes (rotate sheets halfway through baking time). The cookies will be slightly soft when they come out of the oven, but will firm up as they cool. After about 5 minutes, transfer cookies to a cooling rack to cool completely.

Recipe from Nicole Dula at http://www.dulanotes.com/dark-chocolate-rocky-road-cookies/

Honestly, I’m not crazy about marshmallows, either. The tops of the mini marshmallows get brown and crispy in the oven and they don’t even taste like marshmallows, if that makes any sense 🙂 I served these to a bonafide marshmallow hater and she loved them, too!